Buttered Rum Fudge Ingredients 2 cups (400 g) granulated sugar 3/4 cup (180 ml) heavy cream 1/2 cup (113 g) unsalted butter 1/4 tsp salt 1 tsp vanilla extract 2 tbsp dark rum (or rum extract for a non-alcoholic version) 1/2 tsp ground cinnamon (optional) 2 cups (350 g) white chocolate chips 1/2 cup (100 g) marshmallow fluff (optional for extra creaminess) Instructions Prepare the Pan: Line an 8x8-inch square pan with parchment paper, leaving a bit of overhang on the sides for easy removal. Heat Sugar, Cream, and Butter: In a medium saucepan, combine sugar, heavy cream, butter, and salt. Heat over medium heat, stirring continuously until the sugar is fully dissolved and the mixture begins to boil.